<<Disclaimer: Verify this information before applying it to your situation.>>

Should have mentioned that I use the same exact recipe to make potato kugels as I do for the latkes-45.  I just pour the batter into a lightly oiled cake pan (or three small aluminum tins, if I'm going to freeze them), and bake in 350 degree oven until a toothpick comes out just about clean...like a cake.  If memory serves me right, that will take about 50-60 minutes, but it depends upon how deep you are pouring the batter. Some recipes call for a 400 degree oven.  My oven gets too hot at 400.  So know your own oven.

My aunt pours batter in lightly oiled muffin tins (doesn't do well in cupcake papers), and makes mini-kugels.

Also, for the kugels,  it's not necessary to throw in any flour at all, so I do whatever I feel like at the time.

Options...can put in vegetables like broccoli, carrots, squash, etc., that you've mushed up in the blend, like the potatoes.  I still use potatoes.  The veggies need a base.  But don't make the mix watery.  Pour off extra water, if it gets liquidy.

* Please remember some posters may be WHEAT-FREE, but not GLUTEN-FREE *
Archives are at: Http://Listserv.icors.org/SCRIPTS/WA-ICORS.EXE?LIST=CELIAC